Simple White Bread: Soft Loaf, Crisp Crust
Warm, fresh white bread with a tender, pillowy crumb and a lightly crisp crust. Beginner-friendly and perfect for toast, sandwiches, or buttered slices straight from the oven.
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Wooden spoon or dough whisk
- Baking sheet or loaf pan
- Clean kitchen towel
- Oven thermometer (optional)
Ingredients
Base Dough
- 4 cups all-purpose flour plus extra for dusting
- 1 1/2 cups warm water about 110°F / 43°C
- 2 1/4 tsp active dry yeast 1 packet
- 2 tbsp granulated sugar
- 2 tsp salt
- 2 tbsp olive oil or melted butter
Instructions
- In a mixing bowl, combine warm water and sugar. Sprinkle yeast on top and let stand 5 minutes until foamy.
- Add flour, salt, and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn onto a lightly floured surface and knead about 10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled.
- Punch down the dough. Shape into a loaf (or divide for rolls) and place in a greased loaf pan or on a lined baking sheet.
- Cover and rise again 30 minutes, until puffy. Meanwhile preheat oven to 375°F (190°C).
- Bake 30–45 minutes until golden and the bottom sounds hollow when tapped. Cool on a rack before slicing.
Notes
Pro Tips: Keep water warm, not hot, to protect the yeast. Add herbs or spices for flavor twists. Shape smaller rounds for bread bowls. Leftover bread is great the next day as flavors deepen.
Time ranges: Prep 15–30 min, Cook 30–45 min, Total 1–2 hours.
Nutrition disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Consult a nutritionist for precise advice.